Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
In a bowl, combine sugar and flour.
Add the corn syrup, coconut, pineapple, eggs and vanilla.
Mix together well.
Pour into pastry shell.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until knife inserted near center comes out clean.
(If top seems to brown too quickly, cover lightly with foil.)
Cool pie on wire rack.
Cool before cutting.
Beat eggs.
Add sugar, flour, coconut, pineapple and melted butter; mix well.
Add vanilla.
Pour into unbaked pie crust. Bake at 350\u00b0 until well set.
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well.
Pour into pastry shell. Drizzle with butter. Bake at 350\u00b0 for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack. Chill before cutting.
Store in the refrigerator. Yield: 6 to 8 servings.
In a bowl combine sugar and flour.
Add corn syrup, coconut, pineapple, eggs and vanilla.
Mix well.
Pour into pastry shell. Drizzle with butter.
Bake at 350 degree for 50 min. or until a knife inserted near the center comes out clean.
Cover loosely with foil if it browns too quickly.
Cool.
Chill before cutting. Store in Refrigerator.
Yields 6-8 servings.
ood processor, pulse animal crackers, coconut, and 2 tablespoons of sugar
inch pie dish.
In a saucepan, cook coconut milk over
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.
Cream butter and sugar.
Add eggs one at a time.
Add coconut and pineapple and mix well. Pour into pie shells and bake at 400\u00b0 for 30 minutes or until set.
Prepare pie.
Mix softened butter, sugar and corn meal.
Add eggs, one at a time, mixing well after each addition.
Add pineapple and coconut and mix well.
Spoon mixture into unbaked pie crust.
Bake at 450\u00b0
for 10 minutes.
Reduce heat to 325\u00b0 and bake 30 to 40 minutes until center is firm.
Cream the sugar and butter.
Add eggs, one at a time; mix.
Add pineapple, coconut and vanilla.
Mix and pour into two unbaked pie shells.
Bake 45 minutes at 300\u00b0.
Cream together the first 3 ingredients.
Add flour, corn meal and vanilla.
Mix well.
Add pineapple and coconut.
Bake in pie shells until done at 325\u00b0 for about 1 hour.
Cream sugar, eggs and oleo.
Add flour, meal, vanilla, coconut and pineapple.
Pour into unbaked pie shell.
Bake slow.
Serve with whipped cream or Cool Whip.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix margarine, flour, sugar and eggs thoroughly.
Add pineapple and coconut.
Pour into pie shell.
Bake 1 hour at 350\u00b0. Yields 1 pie.
Melt margarine; then add sugar, eggs, pineapple and coconut. Pour batter into two unbaked pie shells.
Bake at 325\u00b0 for 30 minutes or until pie is firm and brown.
Beat eggs.
Add melted margarine, sugar, pineapple and coconut.
Bake 40 minutes or until firm at 350\u00b0 in unbaked pie shell. Makes two (9-inch) pies.
Melt margarine.
Cream in sugar; then blend in eggs.
Mix in drained pineapple and coconut.
Pour into unbaked pie shells. Bake at 350\u00b0 for 45 minutes or until golden brown.
Combine melted margarine and sugar.
Add eggs one at a time; mix well.
Add coconut and drained pineapple.
Pour into 2 unbaked pie shells.
Cook in a 325\u00b0 to 350\u00b0 oven for 25 to 30 minutes.